You need to try this buttermilk grilled chicken recipe if you need a main dish recipe for the 4th of July. We made LideyLikes buttermilk chicken breasts or chicken thighs. You might be thinking what I was thinking, “I’ve had buttermilk chicken; why is Lidey’s so much better?” Well, there is a reason, and it actually lies in the amount of time you let the chicken breasts rest in the buttermilk marinade and absorb all the flavors and spices.
Why is the chicken so tender and moist?
I used to think the only way for chicken breasts to stay juicy and moist on the grill was to use bone-in chicken breasts. However, that is not the case here, which is what I love about this recipe – especially for slicing and serving. Somehow (the chemical process I cannot explain), the buttermilk tenderizes the meat and will keep any good quality boneless chicken breasts moist and juicy. But the quality of the chicken does matter. Personally, I like to buy organic but will use free-range labeled chicken as well.
Preparing the chicken
Start by trimming any fat or skin from the chicken and pat it dry with paper towels. Then, in a large bowl, whisk together the buttermilk, mustard, paprika, cayenne (this recipe is versatile, and we were out of cayenne, so we substituted chile powder), 2 teaspoons salt, and 1/2 teaspoon pepper. Add the garlic cloves and shallot, and place the chicken in the bowl (ideally an airtight container but plastic wrap or a Ziplock bag will work too) and toss lightly to coat all the chicken with the buttermilk marinade. Cover and place in the refrigerator and let sit for at least 8 hours, ideally overnight. It’s hard to believe, but overnight does make a huge difference, so do yourself a favor and don’t take a shortcut here.
What is the best way to cook the chicken?
This recipe is at its best when the chicken is cooked on the grill. However, you could use a cast iron pan or stovetop grill pan. Or, if you prefer, you can place them on a baking sheet in the oven. Just keep in mind the cooking time will vary depending on the method you choose and the thickness and size of the chicken breasts.
You can read about the electric grill we have and love in this post! We love the compact size for our small patio, but they have all sizes.
How long should I cook the chicken?
I usually cook it for about 10 minutes per side, but this varies slightly from grill to grill and by the size and thickness of a chicken breast. You can check for doneness by inserting an instant-read thermometer (when done, the thermometer should read 165º) or simply by cutting a piece of chicken to make sure no pink is showing. But when cutting into the chicken, you will release some of the juices from the chicken prematurely. And remember to keep the grill lid closed except for turning the chicken. It retains the heat much better than constantly lifting and checking the chicken.
When the chicken is thoroughly cooked through, remove from the grill. Place on a cutting board and cover with foil and let rest for about 10 minutes.
Serving the chicken
Slice diagonally into about 1-inch chicken pieces and place on a serving platter along with all the accumulated juices from the chicken. Sprinkle with fresh herbs and serve immediately.
This recipe is so versatile that you can serve it with any of your favorite side dishes. We often make more chicken than we need and then use the leftovers to make wonderful summer dinner salads or on its own dipped in some Green Goddess dressing.
Buttermilk Chicken
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
- 2 cups well-shaken buttermilk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sweet or smoked paprika
- 1/4 teaspoon cayenne pepper
- 3 garlic cloves smashed
- 1 large shallot sliced
- 3 pounds smallish boneless skinless chicken breasts and/or thighs
- Chopped fresh chives, parsley, or scallions, for serving
- Sea Salt and black pepper for serving
Instructions
- In a large bowl, whisk together the buttermilk, mustard, paprika, cayenne, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the garlic and shallot. Pat the chicken dry with paper towels, then add it to the bowls and toss lightly to coat with the marinade. Cover and refrigerate for at least 8 hours and preferably 24 hours.
- When ready to grill, brush the grill grates lightly with olive oil. Prepare a charcoal fire with one layer of coals or for a gas grill, turn the burners to high, close the lid, and heat for 10 minutes, then lower the burners to medium-high heat. (You can also use a grill pan on the stove over medium-high heat.)
- Lift the chicken pieces from the marinade, place them on a large flat plate, and sprinkle generously with salt and pepper. Rill for approximately 10 minutes per side until charred and cooked through. (Keep the grill lid closed so it retains more heat!)
- Transfer the chicken to a serving platter, rest for at least 10 minutes, then slice into strips if desired. Brush any juices that have accumulated on the platter onto the breasts, sprinkle with fresh herbs and sea salt, and serve.
Notes
Note: For this recipe, look for small chicken breasts and thighs. They will be more tender and will cook more evenly.
May need to show this to my husband, re keeping the lid closed while grilling. Lost count of the times I’ve told him this. I need to find a dairy free version of buttermilk as we have a family member with dairy allergy (and nuts). The chicken looks delicious.